The Greenlove : : Artichokes with Thyme and Garlic Vinaigrette

Artichokes with Thyme and Garlic Vinaigrette

A couple of months ago, Junia from the lovely blog Mis Pensamientos sent me an invitation, asking whether I‘d like to be part of the Bloghop community {joined by many others wonderful cooks and bakers}- - I would be more than happy to join; I said!

You see; I was fascinating to see so many talented people who share the same  passion. Passion for food.

It’s almost unbelievable! Especially since February Chocolate bloghop event {which I was unable to co-host due to my travel}-- So many scrumptious Chocolate Recipes were future! 

My eyes certainly enjoyed what they saw…pure temptation! :)

So this month, I’m delighted to be co-hosting The #Greenlove bloghop with up to many other fabulous food bloggers. And yes, this month is all about healthy-gorgeous green vegetables recipes! 

I decided to share this green recipe; Artichokes with a thyme and garlic Vinaigrette. Obviously, many vegetables recipes ideas were in my mind, but I wanted to share something that we ate just recently.

This is what we ate just before traveling home. J. and I have a passion for these delicate green flowers. Artichokes are not only pretty! They also are high in antioxidant and other wonderful health benefits. You can see more artichoke health benefits here. 

Oh the most beautiful green vegetables!

Hope you like it!

Steamed Artichoke with Thyme and Garlic Vinaigrette

2 Artichokes,cleaned and trimmed
Juice of 1/2 fresh lemon

In a large stockpot, add water and bring to boil. Add cleaned artichokes and lemon juice. Reduce heat to low, cover and let cook for about 40-45 minutes or until leaves are tender. When ready, drain the artichokes upside down (let them drain completely). 

When is cool enough to handle, take a spoon and simply remove the 'choke' ( the hairy fiber in the middle of the artichoke) That is not edible. Place on serving dish and pour the vinaigrette all over the artichokes.

Thyme and Garlic Vinaigrette

3 Tbsp Thyme Leaves  {I used fresh leaves but dry leaves can be used too}
2 Garlic Cloves
Sea Salt
Olive oil
1/2 C. olive oil
2 Tbsp. balsamic vinegar
1 clove of garlic

Place all the ingredients in a blender and blend until smooth.Refrigerate until ready to use.Serve with the artichokes and warm slices of french stick / baguette  bread.

~This is the Love bloghop!
You can join the fun too! Just by linking any green vegetable recipe, posted during this month {march}- And Don’t forget to link back to this post too, so that your readers know to come stop by the #greenlove event! The twitter hash tag is #greenlove :)